The word tricolore refers to the Italian flag: red, white, and green—or, in the case of food, tomatoes, cheese, and basil. There’s perhaps no better combination of flavors and textures in summertime, when tomatoes are bursting with ripe juices and sweet basil is readily available by the bushel, and the cool, moist texture of mozzarella is like a gust of air-conditioning for your palate. By all means, try to find freshly made mozzarella or imported buffalo-milk mozzarella. The flavor and texture of the prepackaged stuff is very pale in comparison. A good mozzarella—one that you’re going to eat uncooked—should be moist and springy, and should ooze milk when you cut into it. If it’s rubbery, pasty, or dry, it’s just not worth it.
This information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"
Popular Recipes
-
MAKES 6 SERVINGS Ingredients: • 1⅓ to 1½ pounds chicken breast tenders • Garlic powder • Ground black pepper • Dried basil • 2 tables...
-
This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a ... -
A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (... -
Steaks and Roasts: Storage Time - 2–3 days refrigerated; 6–8 months frozen Storage Tips - Freeze in zip-close plastic freezer bags to ma...
-
Safety and common sense are the two most important ingredients in any recipe. Before you begin to make the recipes in this book, take a few ...
-
A fresh-baked fruit galette is proof that you don’t need specialty equipment—or even a pie plate—to successfully bake a beautiful dessert fr... -
Give this recipe a try and experience what Brazilian cooks already know. Homemade chicken stock not only tastes better than canned, it gives...
-
Serves 2 Ingredients: • 1 large carrot • 1/2 bunch spring onions • 1in (2cm) piece of ginger • 1tbsp (15ml) sesame oil • 5oz (150g)... -
It’s very European to use potatoes in omelets, tarts, and frittatas—even on pizzas. The key is to use small cubes of potato, as here, or ver...
-
If you prefer to bake with an intense variety of dark chocolate (60% to 70% pure cocoa) instead of a milk chocolate or semisweet variety, yo...
No comments:
Post a Comment